This conversation all started with a post Josh Sahunta shared on Instagram about the reality of being a musician in 2026. I immediately reached out to him for a feature on Lhyme. His videos about life as an independent artist are raw and honest. While researching Josh Sahunta for our interview, I came across another video titled “How many no’s can you handle as a creative?” That video resonated with me and brought back memories of my journey growing Lhyme. Another touching moment came when Josh shared a simple clip of him playing guitar as his daughter slept peacefully on his lap. It was a quiet, heartfelt moment—the kind that makes you want to learn more about the artist. Hearing these little bits of his story made me excited to talk with him. After our interview, I ended up in the kitchen, feeling inspired to make Shrimp Alfredo pasta, one of Josh’s favorite comfort foods. But before the recipe, let’s get into the story behind Josh’s music.
Starting with his EP, Changing, and sitting with the three singles “Changing”, “Love You Well”, and “Nothing Like You” that have a soft folk/pop feel, and then I found myself on “Wanting” with kryptogram, which has a completely different club/dance vibe, but I loved it too. There’s a range there, yet everything still feels rooted in something real. Josh has been making music pretty much his whole life, but for a long time, it was just that—a hobby. His family came from two very different worlds: one grounded in trades and manual labor, the other deeply academic. Neither path left much room for music as a career. So for a while, he followed what felt like the “right” direction—earning a degree in psychology and working in the field for a couple of years.
But eventually, he reached a point where he couldn’t ignore it anymore. He started releasing music he had been making in his parents’ basement, and slowly things began to shift—radio play, shows, and festivals. It went from something he loved to something that felt possible, and eventually to something that made sense to go all in on.
Now, five years into making music his full-time reality—and with a recent move from Canada to Nashville—Josh is stepping into a whole new chapter. While sitting with Changing, I couldn’t help but notice how cinematic it all feels. It has that quality that pairs naturally with visuals—the kind of music you’d hear underscoring a pivotal scene on Netflix or a heartfelt rom-com moment. And it makes total sense, given that his tracks have already found a home on shows like “Love Is Blind.” He clearly shows his influences, citing John Mayer and Ed Sheeran as his guiding inspirations, and that strong songwriting foundation is obvious. But being in Nashville is shifting things. His sound is leaning more into a folk, singer-songwriter space, with quiet touches of country—it feels like a natural path that would put him right alongside artists like Noah Kahan or Kacey Musgraves.
What’s striking is the newfound intentionality behind everything he creates. Josh admitted that in the past, he’d release tracks that were fun but lacked a deeper, soul-level connection. When promotion time came around, it felt performative—there just wasn’t enough substance to lean into. But everything is shifting now. He’s focused on crafting songs that resonate with where he is in the moment—pieces he can truly stand behind, speak to, and share with ease rather than as a plea for attention. It isn’t just about pushing content anymore; it’s about sharing the stories that actually matter to him.
His latest single, “Human,” sits right in that space. It’s a song about grief—but not just the kind we usually talk about. It’s about the quiet, heavy realization of friendships that have simply faded away; those people who were once woven into the fabric of your daily life and then, somehow, just… aren’t there anymore. Whether it’s due to distance, the passage of time, or just the natural shifts of life, it’s a feeling that’s universal. That core idea—how incredibly fast everything moves—is exactly where Josh is at right now. Becoming a father changed his entire perspective. With his daughter almost two, he’s constantly struck by how quickly those moments slip by. It’s blink-and-you-miss-it fast. Because he works from home, he’s had the chance to truly be present for it all—and he doesn’t take that for granted, especially seeing friends miss those milestones because of more traditional schedules.
Today, Josh’s music is anchored in a much more intentional space. It’s about the importance of slowing down, staying present, and reaching out to the people around you. It’s a reminder to never take time—or the connections we’ve built—for granted, and to simply… pay attention to the stories that truly matter.
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When it comes to food, Josh is a pasta guy—no question. It’s rooted in nostalgia, tied to the meals his mom made when he was growing up. During our conversation, I coincidentally had a Tuscany backdrop behind me, and the connection was instant. It felt like one of those full-circle moments. His go-to is anything rich, comforting, and a little indulgent—think white sauce, seafood, or short ribs. Just a really good, proper Alfredo. With his birthday approaching just a few weeks after we spoke, the plan was already set: go out and splurge on some really great Italian food. And honestly, I get it. A solid Shrimp Alfredo Pasta—done right, with perfectly prepared fettuccine—is just one of those meals that hits every time.
Daily, his routine shifts to something completely different—clean, minimal, and anchored in whole foods. It’s a high-protein, no-fuss approach with smoothies taking center stage. If he could live off them, he probably would. Whether he’s navigating an airport or just on the move, a smoothie is his go-to. His favorites lean toward a classic chocolate-peanut butter-banana blend or a vibrant berry-green mix—and I have to agree, peanut butter in a smoothie is seriously underrated. The rest of his plate stays just as straightforward: grilled chicken, ground beef, or steak when possible, paired with plenty of vegetables and modest portions of rice or potatoes. Back in Canada, grilling was a constant, but apartment life in Nashville has made it a bit more challenging. Still, that clean, protein-forward foundation remains the core of how he fuels his days.
When it comes to snacking, Josh keeps it simple. He usually reaches for apples almost daily, along with bananas, yogurt with granola, or perhaps a pepperoni stick or beef jerky for a quick protein boost. It’s all very clean and minimal. But bring up dessert, and the conversation shifts entirely. Josh has a massive, unapologetic sweet tooth. Whether it’s a scoop of cookie dough ice cream or a warm, fresh-out-of-the-oven chocolate chip cookie, if it’s in that decadent, sugary lane, he is all in.\
For this feature, I went with making a Shrimp Alfredo pasta. It felt like the right balance—something elevated, a little indulgent, yet still rooted in comfort and nostalgia. You can go the jarred route if you want—but making a proper Alfredo from scratch? It’s worth it. Creamy, rich, and simple—done right, it’s pretty much perfect. Check out the recipe below, and stream Josh Sahunta’s music on all platforms. His new music—especially upcoming releases—ventures into something deeper, more honest, and more present. The perfect pairing for a meal like this.
Shrimp Alfredo Pasta
Prep: 10 minutes| Cook: 20 minutes| Total: 30 minutes
*Serves 4
Ingredients
- 12 oz fettuccine
- 1 lb large shrimp, peeled + deveined
- Salt + black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grass-fed butter
- 2 tablespoons grass-fed butter
- 4 garlic cloves, minced
- 1½ cups heavy cream
- ½ cup whole milk or half-and-half
- 1 cup freshly grated Parmesan
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Tiny squeeze lemon juice
- Fresh parsley for garnish
- Extra Parmesan for garnish
Directions
- Boil fettuccine in salted water until al dente. Before draining, reserve ½–1 cup of pasta water.
- Pat the shrimp very dry. Season with salt, pepper, garlic powder, and paprika. Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp for about 2 minutes on the first side, then 2 minutes on the second side, until pink with golden edges. Remove and set aside. I sprinkled a little bit of Parmesan on the shrimp to give it a little browned crust as it cooked, but that’s optional.
- Lower the heat to medium. Add the butter and garlic to the same pan. Cook for 30 seconds. Pour in the cream and milk. Simmer gently for 3–4 minutes until slightly thickened.
- Lower the heat to low. Gradually mix in the Parmesan until the mixture is smooth. Then, add black pepper, sea salt, and lemon juice.
- Add pasta directly to the sauce. Slowly add the reserved pasta water, a few tablespoons at a time, while tossing until the sauce is glossy and silky. Return the shrimp to the pan for about 30 seconds to warm through.
- Garnish with fresh parsley and grated Parmesan. Then serve and enjoy!
